摘要
利用质构仪研究了不同亲水胶体对凝固型酸乳硬度和黏度的影响,以及不同亲水胶体对凝固型酸乳感官和脱水收缩敏感性的影响。研究发现,添加一定量的明胶对提高产品硬度和黏度方面表现显著;而果胶对产品的硬度和黏度影响不明显,但可以起到增加爽滑度、增强光泽的作用;结冷胶对提高产品的硬度方面表现明显,同时可以有效减少脱水收缩敏感性,而对黏度方面降低明显,且不利于感官。通过实验确定了最佳的亲水胶体复配添加量配方。
The influences of different hydrocolloids on texture of set yoghurt were studied with texture analyzer, along with taste and dehydration contraction sensitivity. It was found that a certain amount of gelatin would improve the hardness and adhesiveness of the product significantly. The influences of pectin on the hardness and adhesiveness of the product was not obvious, while it can be going to get smooth and gloss. A certain amount of gellan gum would improve the hardness of the product, decrease the dehydration contraction sensitivity and the adhesiveness of the product significantly, also harm the taste. This article finded the best combination of hydrocolloids by the experimental research.
出处
《食品研究与开发》
CAS
北大核心
2013年第6期1-4,共4页
Food Research and Development
基金
国家科技部973计划(项目编号:2010CB735705)
